Normally, I am very good about sharing my desserts with any friends who show up at my door. (And due to the fact that my friends know I make desserts for a living, inevitably someone will always show up at my door.) But as soon as I made these cookies, I knew I had something special on my hands. Therefore, I barred the door shut.

Instructions

Throw everything into your food processor (I used an Osterizer) and combine until very smooth. Roll into balls, cookies, bars, or simply eat shovel the dough into your mouth, straight from the machine. Dough can be stored on the counter, in the fridge, or in the freezer.

Or in your belly.

These cookies taste like eating unbaked peanut butter cookie dough.

Mmmmmmm a giant ball of peanut butter cookie dough.

Question of the Day: Hmmm I can’t think of one. I’m too busy dreaming about how addictive these peanut butter cookies are!

I want to crumble one (or two, or three) of those on top of some banana soft serve! Nothing beats peanut butter and banana. It’s interesting that you used raisins instead of dates. I wonder if there’s a noticeable difference in taste and texture.

Hi Katie! I am working on a nutrition study that involves participant consumption of protein powder every day. I have been trying to come up with some healthier baked goods/treats that they could put the powder in (all the recipes that a former grad student gave me called for high fructose corn syrup…). I made the cookie dough fudge babies and the protein worked out great in those (and I’m sure they will work great with this post as well). However the blondies came out hard as a rock (even after adding in applesauce and a little pumpkin to add more moisture). I was wondering if you have experimented with any type of protein powder in your recipes and if you had any suggestions for keeping baked goods from becoming too dry? Love your blog and your recipes!

Hey Megan,
Unfortunately, I don’t really use protein powder often because I haven’t found one I absolutely love. I do know that it works well in my Rice Crispy Treat Babies, though! Maybe one of these days I will have to splurge for Sun Warrior… I keep hearing everyone say how much they love that one.

Okay thanks I’ll definitely try those! I haven’t seen any posts with it so I figured it was a long shot! I have heard good things about Sun Warrior as well. My bf was using vanilla chai Vega but he said the amount of stevia that they use seems a bit off…and yes they are all so expensive!

It may seem counter-intuitive, but just because applesauce is wet doesn’t mean that it will make your blondies softer. The solution you may be looking for is to add a bit of flour and that should soften them up.

I *just* made the peanut butter babies – and the chocolate peanut butter babies – yesterday! My dad leaves the last handful of salted peanuts (he buys them, I only ever eat/use the raw, unsalted, unroasted variety) in the bag then moves on to a new one so there were several near-empty packets hanging around in the cupboard driving me mad, so yesterday I turned them into little fudge babies of heavenliness … and now I need him to leave more so I can use them for these: peanut butter and raisin is one of my all time favourite flavour combinations! For example, I can promise you that [email protected] Tooth Runner’s version of PB&Co’s Cinnamon-Raisin PB tastes amazing – although I haven’t tasted the original, I’m sure it can’t be much better! 😀

Sorry for the essay, but I’m passionate about this 😉 Thank you for this lovely recipe, and I think you had just the right amount of fun with the commentary: love it! 🙂

I actually just used one cup of Meridian Smooth No Added Salt No Added Sugar Peanut Butter instead of processing raw peanuts, and stirred in the other ingredients; I think I added an extra teaspoon of cinnamon – I much prefer making my own flavoured nut butters as it’s so easy and completely customizable! 🙂